Ingredients
4
4 servings
- •2 ½ tablespoons olive oil, divided
- •1 clove garlic, finely chopped, or more to taste
- •1 (16 ounce) package frozen uncooked small shrimp - thawed, peeled. and deveined
- •1 small bunch cilantro, chopped, divided
- •¼ teaspoon seasoned salt
- •¼ teaspoon chili powder
- •¼ teaspoon ground cumin
- •salt and ground black pepper to taste
- •4 (6 inch) corn tortillas, or more to taste
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.
- Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.
- Spoon shrimp mixture onto tortillas and serve with remaining cilantro.
Nutritional Facts
Per 4 servings
- Calories: 223
- Carbohydrate: 12g
- Fat: 10g
- Fiber: 2g
- Protein: 20g
- Sugar: 0g
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